Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

  • Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

  • Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.

Nutrition Facts

368 calories; protein 16g 32% DV; carbohydrates 54.7g 18% DV; dietary fiber 15.3g 61% DV; sugars 7.2g; fat 11.4g 18% DV; saturated fat 2.1g 11% DV; cholesterol 47.9mg 16% DV; vitamin a iu 401.8IU 8% DV; vitamin c 35.2mg 59% DV; folate 139.2mcg 35% DV; calcium 152.7mg 15% DV; iron 4.2mg 23% DV; magnesium 107.6mg 38% DV; potassium 796.7mg 22% DV; sodium 711.7mg 29% DV.